高效液相色谱法测定熟肉制品中苯甲酸、山梨酸、胭脂红和诱惑红含量

Determination of benzoic acid, sorbic acid, carmine and temptation red in cooked meat products by high performance liquid chromatography

中文关键词:  高效液相色谱法  熟肉制品  食品防腐剂  色素

英文关键词:high performance liquid chromatography  cooked meat products  food additives  pigments

中文摘要:

      目的 建立高效液相色谱法测定熟肉制品中食品防腐剂(苯甲酸和山梨酸)和色素(胭脂红和诱惑红)的分析方法。方法 样品经组织捣碎、超声提取、过滤、定容, 利用高效液相色谱法检测, 甲醇水混合溶液作为流动相, 二极管阵列检测器(photo-diode array, PDA)检测, 苯甲酸和山梨酸的检测波长为230 nm, 胭脂红和诱惑红的检测波长为508 nm。结果 苯甲酸和山梨酸在0.05~0.30 mg/mL, 胭脂红和诱惑红在2.5~12.5 μg/mL范围内, 均具有良好的线性关系良好, 相关系数r均＞0.9999。苯甲酸和山梨酸的最低检出限(limit of detection, LOD)范围为1.2~1.8 mg/kg, 最低定量限(limit of quantification, LOQ)范围为3.6~5.4 mg/kg; 胭脂红和诱惑红的LOD范围为0.05~0.1 mg/kg, LOQ范围为0.15~0.3 mg/kg。平均加标回收率为94.8%~96.9%, 相对标准偏差(relative standard deviation, RSD)为2.4%~4.1%。100份熟肉制品样品中, 5份有山梨酸检出, 检出率为5.0%, 检测结果范围为0.030~0.65 g/kg; 1份有胭脂红检出, 检出率为1.0%, 检测结果为0.0023 g/kg; 3份有诱惑红检出, 检出率为3.0%, 检测结果范围为0.0036~0.0083 g/kg; 苯甲酸在所有熟肉制品样品中均未检出。结论 该方法灵敏度高, 回收率高, 检测限低, 符合分析要求, 适合检测熟肉制品中的苯甲酸、山梨酸、胭脂红和诱惑红。

英文摘要:

      Objective To establish a method for the determination of food additives (benzoic acid and sorbic acid) and pigments (carmine and temptation red) in cooked meat products by high performance liquid chromatography (HPLC). Methods The samples were mashed, extracted with ultrasonically, filtered and fixed, and then detected by HPLC with methanol water mixed solution as mobile phase. The detection wavelengths of food additives and pigments were 230 nm and 508 nm by PDA detector, respectively. Results The food additives and pigments had good linear relationships in the range of 0.05~0.30 mg/mL and 2.5~12.5 μg/mL, respectively, r＞0.9999. The limits of detection (LODs) of food additives were 1.2~1.8 mg/kg, and the limits of quantification (LOQs) were 3.6~5.4 mg/kg. The LODs of pigments were 0.05~0.1 mg/kg, and the LOQs were 0.15~0.3 mg/kg. The average spiked recoveries were 94.8%~96.9%, and the relative standard deviations (RSDs) were 2.4%~4.1%. Sorbic acid were detected in 5 cooked meat products, with the detection rate of 5.0%, and the content were 0.030~0.65 g/kg. Carmine was detected in 1 cooked meat product, with the detection rate of 1.0%, and the content was 0.0023 g/kg. Temptation red were detected in 3 cooked meat products, with the detection rate was 3.0%, and the content were 0.0036~0.0083 g/kg. Benzoic acid was not detected in 100 cooked meat products. Conclusions The established method has high sensitivity, high recovery rate and low detection limit, which can be applied for the detection of benzoic acid, sorbic acid, carmine and temptation red in cooked meat products.